ABOUT SIRHA FOOD
SIRHA FOOD, MANUFACTURE OF FUTURE
Inspiring the world of hospitality and Food Service, to be at the forefront of influences, understand the world in movement, report to better support a market and its players, is the mission of Sirha Food.
New global brand and food media, Sirha Food speaks to professionals as well as the general public and gather all the Food Service actors in 7 events: the Sirha Lyon, Sirha Green, Sirha Made, Sirha Europain trade fairs, the Omnivore Food Festival, and the Bocuse d’Or and Pastry Wolrd Cup contests.
Because the world of food today can only be considered in terms of porosity, in moving territories, alive.
WE ARE THE PEOPLE, WE LOVE FOOD.
AND WE LOVE TO MAKE PEOPLE LOVE FOOD.
FOOD IS LIFE AND LIFE IS FOOD :
ALWAYS IN MOTION,
WE WANNA BE BOTH
A REFERENCE TO TRUST,
AND A WAY TO FOLLOW EVOLUTION IN A WORLD
LED BY TRENDS, TASTES AND SOCIETIES.
SO HERE WE ARE,
TO COOK WHAT’S NEW
TO EAT WHAT’S BEST,
TO INSPIRE WHAT’S NEXT.
WE ARE SIRHA FOOD,
MANUFACTURE OF THE FUTURE
A WORLD OF FOOD SERVICE AND HOSPITALY
WELCOME TO OUR TABLE.
23-27 JANUARY 2025
Sirha Lyon is the world reference event for Food Service and hospitality. It gathers all the actors of this environment. Its visitors discover, and get inspirations to think about the business and the opportunities of today and tomorrow. Because Sirha Lyon brings together in a single physical space innovations, visions, exchanges of knowledge and major competitions allowing everyone to integrate the new configurations of an ecosystem in constant evolution.
SIRHA PASTRY WORLD CUP
24-25 JANUARY 2025
Pastry is emerging in the contemporary world. The desserts are now combining their sensitivity to technicality, to the new architectural and sensory expressions. Nothing stops the sweet creators of the 21st century. And since the world is moving on, the Pastry World Cup is changing dimension, with a completely rethought universal identity. Product sourcing, natural tastes, precise gestures, team spirit are combined for a intense and visionary baking experience.
SIRHA BOCUSE D'OR
26-27 JANUARY 2025
Wanted by a Chef for chefs, Sirha Bocuse d’Or is more than a gastronomic competition, it is a universal system of sharing and recognition. Technique and creation, commitment and human values, are highlighted as revealing the great talents of tomorrow’s Haute Cuisine. It is a universal language, understood on the 5 continents, which is embodied through achievements, plates and dishes, as sensitive as spectacular, in the effervescence of a public of supporters. For 30 years, Sirha Bocuse d’Or has been honoring the chefs and the trade and perpetuate the timeless spirit of Paul Bocuse’s cuisine.
10-12 SEPTEMBRE 2023
Parc Floral, Paris
After the teams of chefs, the Cuisine frees itself from the established order, the rules. Contemporary chefs deliver a more personal vision: there is no longer just one food but as many foods as those who imagine it. Creativity is at the center to offer more than just an impeccable dish: an emotion. SIRHA OMNIVORE is the rear base of this new wave of leaders. Their creativity is based on an acute awareness of their territories and their roots.
21-254 JANUARY 2024
Porte de Versailles, Paris
The world of bread is divided into two: «soft» bread and «crispy» bread, like the «À la française» baguette. It is all the knowledge, the know-how, the technique, the tricolor heritage which are exported and lived through Sirha Europain. Suppliers of raw materials, designers of precision mechanics, craftsmen and women, entrepreneurs: all gather around the idea of a daily bread and the morning croissant to lunch snacking, from pre-dinner snacking to sharing cake. The world loves french bakery.
Porte de Versailles, Paris
50% of what we will consume tomorrow has not been invented yet. Every day, producers, bespoke manufacturers, imagine the Food solutions of tomorrow. The food and services that must satisfy not only the clients in the mass distribution and Food Service sectors but also the consumer’s new tastes and requirements. SIRHA MADE reflects on food service for the greatest number, taking into account the strict requirements in terms of nutrition, innovation, health, safety, and quality.
More than just a trade show, Sirha Green is an invitation to rethink approaches and professions of Food Service and to put nature and the relationship with the Earth, back at the heart of our commitments. Because the Earth is our primary resource in terms of ingredients, but especially in matter of inspiration, Sirha Green is inspired by virtuous, organic approaches, inciting to always think of the best, promoting eco-responsible and solidarity initiatives. Feeding tomorrow starts now..